Linderhof

Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Friday, November 13, 2009

Comfort Food

Comfort food for us for a fall night is Parmesan chicken topped with mixed baby greens with an oil and vinegar dressing.

As we ate this meal last night with candlelight and wine, we both agreed that sometimes the simpliest dinners are the best.It's also easy to put together which is another bonus after a particular busy day. This version is another Barefoot Contessa recipe. I've tried others but hers seem to go together a lot easier. This is definitely a favorite of Husband Jim's and I think he would be most happy if I served this once a week.

Barefoot Contessa's Parmesan Chicken

4 to 6 boneless, skinless chicken breasts

1 cup flour

1 t. salt

1/2 t. freshly ground black pepper

2 extra large eggs

1 T. water

1 1/4 c. seasoned dry bread crumbs

1/2 c. freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

Lemon Vinaigrette

Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 T. of water. On the third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.

Heat 1 T of butter and 1 T olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice

1/2 cup good olive oil

1/2 t. kosher salt

1/4 t. freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.

I agree, simple is often better. I am going to have some fish on Thanksgiving for a break from my vegan diet , ha! your dish looks wonderful. Ina, Ina--she normally uses tooooo much butter and cream! ;-)

Oh Martha, I so agree.... sometimes the simpler the better!! This is definitely a recipe I will be trying very soon. My husband will love it just like your Jim loves it. Thank you so much for sharing. You seem to be a wonderful cook, and most excellent entertainer and hostess! Blessings!!